Red-Pepper Sauce With Hazelnut Butter
Published September 5, 1998
- Total Time
- 35 minutes
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Ingredients
1 tablespoon unsalted butter
½ onion, peeled and finely chopped
3 red bell peppers, seeded and coarsely chopped
1 ¼ cups chicken or vegetable stock
¼ cup white wine
¾ cup toasted, skinned hazelnuts
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
15 grams carbs; 10 milligrams cholesterol; 255 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 5 grams fiber; 521 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a saucepan over medium heat and melt the butter. Add the onion and cook until just translucent, about 3 minutes. Add the peppers and cook, stirring frequently, for 5 minutes more. Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.
- Step 2
Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute. Measure out 3 tablespoons of nut butter and set aside. (Unused butter can be refrigerated for up to 3 days.)
- Step 3
Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan. Transfer the sauce to a blender and blend until very smooth. Return to the pan and season with salt and pepper.
- Step 4
Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.
Private Notes